Homemade Mandarin Orange Cake

• 1 can (11 ounces) mandarin oranges, undrained
• 1 package yellow cake mix (regular size)
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon orange extract
• 2 cups cold whole milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased
2. . Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.

mandarin oranges, yellow cake, vegetable oil, eggs, orange extract, milk, pineapple, frozen whipped topping

Taken from www.tasteofhome.com/recipes/homemade-mandarin-orange-cake/ (may not work)